The Neapolitan pastiera is one of the most loved desserts by Italians and non-Italians, but why wait for the holidays to eat it? It is made here all year round!
The origins
Apparently the pastiera has its roots in myth. Legend has it that the magnificent mermaidPartenope had found a home in the Gulf of Naples where she delighted in her melodious songs. To thank her, a mysterious cult was celebrated which consisted of bringing the fantastic creature seven gifts:flour, symbol of wealth,ricotta symbol of abundance, theeggs, a clear reference to fertility, thewheat cooked in milk, per celebrare la fusione del mondo animale con quello vegetale, le spices, theorange flowers and the | ||163zucchero to pay homage to the “sweet” songs of the mermaid.Partenope liked the gifts offered so much that he mixed them together to create this unique dessert.
A beautiful day in a convent…|| |170
Un’altra leggenda (sicuramente con più fondamenti storici) narra che la pastiera fu inventata in un monastery in San Gregorio Armeno in the 16th century. A nun whose name is not remembered, experimenting in the kitchen, combined the typical ingredients of Christianity (such as eggs, flour, wheat) with oriental spices and orange flowers from the convent garden. The result was a success. The pastiere were distributed to all the nobles of the kingdom and as the writer and gastronome tellsLoredana Limone: “from the door of the convent came out a trail of perfume that crept into the alleys around and, spreading in the lowlands, it gave consolation to the poor people for whom that heavenly aroma was the testimony of the presence of the Lord".
The queen who never smiled
A The last story, perhaps the best known about the birth of the Neapolitan pastiera, concerns the queen with a dark and melancholy character Maria Teresa of Austria, wife of King Ferdinand II of Bourbon. The sovereign was very greedy and during the Easter holidays he convinced his wife to try a slice of Neapolitan pastiera. A first bite was enough to transform his usual pout into a bright smile due to the goodness and sweetness of the dessert. From here comes the way of saying “magnatela 'na risotto” which we rightly transform into “magnatela 'na pastiera“!
Our recipe
Our pastiere are made all year round withresearched ingredients and where possible with raw materials atkm 0 such as PDO sheep's ricottaproduced in a Lazio dairy. Our belovedshortcrust pastry and thewheat processed directly in our laboratory and used whole, as an original recipe, cannot be missing command. We use direttamente nel nostro laboratorio e utilizzato intero, come ricetta originale comanda. Utilizziamo Sicilian orange flowers to give a unique and unrepeatable scent.
Order the pastiere by calling us on 06 7030 1912, you can collect them on site or we will bring them to your homes via thecatering service!
⏰ Our opening hours, also on Sundays, will be from 05.30 to 21.00 :00.
📍We are waiting for you in our restaurant in Via di S. Croce in Gerusalemme 17/21, 00185 Rome!
